Find healthy, delicious clean-eating holiday recipes, from the experts at Clean Eating. Our recipes are made with real, whole foods and limit processed foods and refined grains.
This salad makes the most of in-season citrus and creates a pretty-hued side. If you can’t find blood oranges, substitute more navel oranges. The salad won’t be quite as colorful, but it will still be tangy- sweet and delicious.
Some of your favorite chefs, nutritionists and food personalities share their best food memories, cherished family traditions and what they’re cooking up for Mother's Day.
Allergen-friendly meets family-friendly in this lineup of holiday recipes. Free of gluten, grains and dairy, these dishes will satisfy even the most particular (ahem: fussy) of family members while accommodating common dietary restrictions, from plant-based to Paleo.
It might seem strange at first, but wrapping your turkey in cheesecloth as it roasts locks in the moisture for extra-juicy meat. A simple glaze made from orange marmalade and a jus made with arrowroot round out the dish without any wheat flour, which most gravies would use.
Squash stands in for lasagna noodles in this hearty, vegan-friendly dish that makes both ricotta and béchamel out of cauliflower.
This showstopping cauliflower dish is smothered in a crowd-pleasing tahini sauce. Crunchy nuts, sweet raisins and fresh herbs lend even more taste and texture to this incredibly delicious side or vegetarian main.
Who says hosting has to be complicated? These 10-ingredient festive dishes are both versatile and interchangeable. Choose as many (or as few) as you like to assemble your menus anytime between Thanksgiving and New Year’s – there are endless combos to try.
You can par-roast the cauliflower for this sweet-savory dish up to 3 days in advance and simply reheat before tossing the florets with the vinaigrette, cranberries and pine nuts before serving. It’s an ideal do-ahead side dish for everything from pork to turkey.
Removing the backbone from the bird (aka spatchcocking) ensures the dark and light meat cooks evenly. Do it yourself with the help of our easy instructions, or have your butcher do it for you. The turkey is marinated with a dry brine of sage, fennel, orange zest and salt for 24 to 48 hours for juicy, flavorful meat, but you can add the rub just before roasting if you’re in a rush.
Infusing pork loin with zesty garlic-sage rub and wrapping it in prosciutto makes for a showstopping entrée that’s super-easy to make.